- Remove the leg of lamb from the refrigerator and cut it open so that it falls open like a book. If you have a leg of lamb with bone, you can cut it open along the bone. Watch out that you stop when you still have about an inch to go. Then open it like a book!
- Peel the garlic cloves and chop them together with the parsley.
- Take the bread and cut the crusts off and cut the bread into small cubes.
- Put the garlic, parsley and bread in a bowl and stir to combine.
- Add the zest of a lemon to the mixture along with a little juice from the lemon.
- Chop the olives and add them together with a dash of olive oil in the bowl.
- Season with salt and freshly ground pepper and stir well.
- Rub the inside of the leg of lamb with the mixture and roll it up. Secure the whole with butcher robe so that the leg of lamb hold together and doesn't fall open.
- Take the red pepper and cut it open and remove the seeds.
- Remove the needles from the rosemary and chop them together with the red pepper and two cloves of garlic.
- Rub the leg of lamb with a little olive oil and season with salt and ground pepper.
- Rub the leg of lamb with the mixture of red pepper, garlic and rosemary.
- Cover the leg of lamb and place it in the refrigerator for at least 2 hours.
Grilling the leg of lamb
- Remove the leg of lamb from the refrigerator at least one hour before you put it on your grill.
- Fill the grill with lump charcoal and start a fire with two firelighters on the left and right between the charcoal. Let it burn for about 5 minutes with the cover open, install one diffuser plate on the bottom because we are going to grill direct above charcoal and indirect. Install the grill grate on both sides. Once the stone is warmed thoroughly close the lid and make sure the bottom and top vents are open. Close your kamado and adjust the temperature to about 120℃ At this point, almost close the the bottom vent, leaving it open just a little. Close the top vent till it's open for 1/8.
- When the temperature has reached 120℃ you can put the leg of lamb on the grill grate above indirect heat.
- Add a core temperature meter in the leg of lamb like the Meater + I used. Close the lid and measure the core temperature till if it's around 50℃ .
- When the core temperature is 50℃ move the leg of lamb to direct heat and leave the lid open. Grill the lamb all around till the outside has a nice color.
- Let the lamb rest for about 10 minuts before serve.
Good luck making, and greetings from GrillFun!!!